Pasta Salad with Roasted Vegetables and Balsamic

Pasta Salad with Roasted Vegetables and Balsamic recipe videos

Pasta Salad with Roasted Vegetables and Balsamic is a vibrant, Italian-inspired dish that combines al dente pasta with a medley of caramelized, oven-roasted vegetables like zucchini, bell peppers, and red onions, all tossed in a tangy balsamic vinaigrette. It's a versatile staple often served chilled or at room temperature, making it a popular choice for picnics, potlucks, and summer meals.

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the pasta, with healthy fats from the olive oil used in roasting and dressing, and a good amount of fiber and vitamins from the vegetables. A typical serving provides a moderate calorie count, generally ranging from 300 to 450 calories, depending on the pasta type and oil quantity.

Nutrition breakdown

Calories	350 kcal
Protein	10 g
Carbs	45 g
Fat	15 g
Fiber	6 g
Sugar	8 g
Sodium	450 mg
Potassium	350 mg
Vitamin C	15 mg
Vitamin K	25 mcg
Folate	80 mcg
Magnesium	40 mg
Iron	2.5 mg
Calcium	60 mg
Vitamin A	120 mcg RAE

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it showcases the Italian principle of 'cucina povera' (peasant cooking) by transforming simple, seasonal vegetables into a hearty and flavorful meal. Nutritionally, the balsamic vinegar adds a unique depth of flavor and may aid in blood sugar regulation, while the roasting process concentrates the vegetables' natural sugars and enhances their antioxidant content.